• Preheat the oven to 180 degrees C.
• Add the rolled oats along with the boiling water to a food processor. Mix on slow speed for 5 minutes.
• Meanwhile add the chia seeds and filtered water to a small bowl, mix and set aside until it forms a gel.
• Add all remaining ingredients EXCEPT for the blueberries to the oat mixture, ensuring to also add the chia gel. Blend on medium speed for 20 – 30 seconds, scraping down sides if needed.
• Add the raspberries to the cupcake mixture and gently fold through.
• Line a 12 cup muffin tray with patty cake liners. Spoon the mixture in to each patty cake liner, filling each one almost to the top.
• Bake in the oven for approximately 30 minutes, or until tested with a toothpick or skewer that comes out clean.
• Allow to cool for 5 minutes before turning out on to a wire rack. Before icing the cupcakes you will need to ensure they are completely cool.

For frosting:

• Mix the coconut sugar, cacao powder, coconut oil and coconut milk in a small to medium size saucepan over medium to high heat and bring to a boil. Allow to boil until thick, stirring constantly (approx.. 6 minutes). You must ensure to be careful it doesn’t get too hot and burn on the bottom.
• Add in the finely desiccated coconut and vanilla, mix through until well combined.
• Remove from heat and allow to cool. You may place in the fridge to speed up this process.
• When icing is slightly set and thick enough to use, add to a pipping bag and decorate your cupcakes as you wish. Feel free to add fresh raspberries on top to decorate.